Asparagus, steak tartare, pancetta and parsley oil Recipe

Use the blender to mix 20g parsley, 1 clove of garlic and 50ml olive oil. Put trough a small sieve, season with salt and pepper and reserve

Peel 4 asparagus

Cut 150g bavette in thin slices, then the slices into strips and the strips into small cubes. Season with salt and pepper

Mince a small shallot, mix with the meat with 2 tbsp olive oil,  a few drops of Worcester and Tabasco, 1/2 tsp Dyon mustard and 1 tsp tomato ketchup

Bring water to the boil with salt and a pinch of sugar, put in the asparagus and boil 5 mins, turn of the heat and keep (under a lid) for another 7 mins.

In the meantime hack 20g hazelnuts and 20g pumpkin seeds and toast them. Season with sea salt

Drain the asparagus, cool under running water and dry with kitchen paper. Use a kitchen burner to color the asparagus

Serve a shown, with slices of smoked pancetta, apple capers and the parsley oil

(Here Kris Herrijgers' original recipe in Flemish)

 

from simple food, looking good
Asparagus, steak tartare, pancetta and parsley oil Recipe